You catch the smell through the steam vent and suddenly you are starving. That deep spicy scent pulls you closer, making your tummy rumble real loud. It’s like your whole apartment’s gonna smell amazing in no time.
As you peek at the pressure cooker, you spot the sealing ring working, the steam cues releasing slowly. You feel the excitement building 'cause soon, that chili’s gonna be all set. It’s just dang satisfying to see all that good stuff working its way into something hearty.
Plus, you realize how pressure cooking makes this chili come together way quicker. No waiting all day for flavors to mingle. Just a good natural release and bam, dinner’s ready with broth depth that’s so rich you’ll wanna dunk your spoon in again and again.
The Real Reasons You Will Love This Method
- The pressure cooker seals in all those spicy aromas so your chili tastes real rich.
- You get a perfect broth depth without hours on the stove.
- Quick cooking means dinner is on the table faster than usual.
- Using the slow release helps keep the beans firm, not mushy.
- The sealing ring keeps steam tight so nothing escapes and flavors stay intense.
- You can stir less and relax more 'cause the cooker does the heavy lifting.
- Cleanup is easy since it all happens in one pot.
Your Simple Ingredient Checklist
- 2 tablespoons flour to thicken that chili nice.
- 4 tablespoons dried minced onion for sweet onion hits.
- 2 teaspoons chili powder bringing the main spice vibe.
- 1 teaspoon ancho chili powder, adds smoky depth you don’t wanna miss.
- 2 teaspoons salt, gotta balance all those flavors right.
- 1 teaspoon crushed red pepper to make it barely kick.
- 1 teaspoon dried minced garlic that sneaks in a garlicky punch.
- 1 teaspoon sugar, just a tiny pop to offset the heat and tang.
- 1 teaspoon ground cumin, gives it that warm earthy tone.
- 2 pounds ground beef as your chili’s meaty base.
- 30 oz fire roasted diced tomatoes (two 15-oz cans, don’t drain 'em!)
- 15 oz dark red kidney beans, drained but not rinsed.
- 15 oz black beans, drained but not rinsed.
- 15 oz white kidney beans, drained but not rinsed.
- ½ cup beef broth for broth depth.
- 1 cup water to cover and help it simmer right.
Your Complete Cooking Timeline
- Start by heating your large pot right on medium heat and brown that ground beef all through. You wanna make sure it’s cooked good with no pink spots showing.
- Drain the excess grease you spot at the bottom. Then toss in the dried minced onion, flour, chili powder, ancho chili powder, salt, crushed red pepper, dried minced garlic, sugar, and ground cumin. Stir 'em really good so everything kinda mixes evenly.
- Let those spices cook on the heat for about 2 minutes. Keep stirring so the flour cooks out and the spices get aromatic.
- Add in your cans of beans dark red kidney, black beans, and white kidney beans. Stir so they get coated in all those spices and meat bits.
- Pour in the fire roasted diced tomatoes (with juice) plus the ½ cup beef broth and 1 cup water. Make sure the liquid covers everything just right.
- Seal yer pressure cooker and bring it up to pressure. When ready, let it cook for about 15 minutes. Then go for a slow release to keep the beans from turnin’ mushy.
- Once pressure’s down, open up, give it a good stir and check seasoning. You might wanna add a pinch more salt or red pepper depending on your spice mood.
Quick Tricks That Save Your Time
- Use pre-minced dried onions, saves chopping and tear jerking.
- Grab canned beans drained but not rinsed to keep all that chili flavor in there.
- Make the chili powder mix ahead if you’re cooking later on, so it’s ready to pour in.
- Remember to watch the steam cues on your pressure cooker so you know when to start that slow release.
That First Bite Moment
The first spoonful hits your tongue and you notice a warm spicy hug spreading out. The ground beef is tender and juicy, mingling perfectly with the triple beans that hold their shape just right.
The broth depth is thick and cozy, kinda like a big warm blanket on a chilly day. You sense all those layers of chili powder, cumin, and garlic dancing in every bite.
You catch yourself wanting another forkful real fast, the kind you gotta remind yourself to slow down 'cause dang it’s so good. Y’all, this chili hits the spot every time.
Keeping Leftovers Fresh and Ready
- Store in airtight containers and pop them in the fridge up to 4 days easy to grab and reheat for a quick lunch.
- Freeze portions in smaller bags so you can just thaw what you need without fuss.
- If you freeze, cool it down fully first, then seal tightly to keep the chili tasting fresh later.
- Reheat slow in a pot or use your pressure cooker’s sauté mode to bring it back without drying it out.
Your Most Asked Questions Answered
- Can I use other beans? You bet! Pinto or navy beans would work well. Just make sure to adjust cooking if they’re dry beans.
- Do I need to soak beans beforehand? Not with canned beans, just drain but don’t rinse for best broth flavor.
- How spicy is this chili? It’s got a nice mild kick, but you can always add more crushed red pepper if you like it hotter.
- What if I want it vegetarian? Swap out ground beef for a plant based crumble or extra beans and veggies.
- Can I cook this without a pressure cooker? Sure can, just simmer on stovetop for at least an hour to get that rich broth depth.
- How do I prevent beans from getting mushy? Using slow release after cooking helps keep ‘em firm, you gotta resist quick release here.
For more quick and delicious dinners, check out our Air Fryer Spring Rolls, or savor the Apple Cider Vinegar Pulled Pork if you love juicy meat dishes. Also, our Healthy Taco Casserole is a fantastic pressure cooker meal perfect for weeknights.
3 Bean Chili You Gonna Love in Your Pressure Cooker
Three Bean Chili is a delicious weeknight meal and awesome as leftovers. Great for packing into containers and taking to work for lunch.
Equipment
- 1 Pressure cooker 5 qt
- 1 Ladle
- 1 Wooden spoon
- 1 Serving bowls
Ingredients
Main ingredients
- 2 tablespoons flour to thicken
- 4 tablespoons dried minced onion
- 2 teaspoons chili powder
- 1 teaspoon ancho chili powder
- 2 teaspoons salt
- 1 teaspoon crushed red pepper
- 1 teaspoon dried minced garlic
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 2 pounds ground beef
- 30 oz fire roasted diced tomatoes do not drain
- 15 oz dark red kidney beans drained but not rinsed
- 15 oz black beans drained but not rinsed
- 15 oz white kidney beans drained but not rinsed
- ½ cup beef broth
- 1 cup water
Instructions
Instructions
- Start by heating your large pot right on medium heat and brown that ground beef all through. You wanna make sure it’s cooked good with no pink spots showing.
- Drain the excess grease you spot at the bottom. Then toss in the dried minced onion, flour, chili powder, ancho chili powder, salt, crushed red pepper, dried minced garlic, sugar, and ground cumin. Stir 'em really good so everything kinda mixes evenly.
- Let those spices cook on the heat for about 2 minutes. Keep stirring so the flour cooks out and the spices get aromatic.
- Add in your cans of beans dark red kidney, black beans, and white kidney beans. Stir so they get coated in all those spices and meat bits.
- Pour in the fire roasted diced tomatoes (with juice) plus the ½ cup beef broth and 1 cup water. Make sure the liquid covers everything just right.
- Seal your pressure cooker and bring it up to pressure. When ready, let it cook for about 15 minutes. Then go for a slow release to keep the beans from turning mushy.
- Once pressure's down, open up, give it a good stir and check seasoning. You might want to add a pinch more salt or red pepper depending on your spice mood.
Notes
Store in airtight containers and pop them in the fridge up to 4 days easy to grab and reheat for a quick lunch.
